Need more recipe ideas?

September 15, 2013

Recipe for slow cooker tandoori pulled chicken

Slow cooker tandoori pulled chicken.

What's more fun than cooking something until it falls apart, and then coaxing it into a state of total collapse by having at it with two forks? If this sounds like your idea of a good time in the kitchen, you need to get your slow cooker on and make a batch of tandoori pulled chicken. While a slow cooker can't replicate the smoky char of a tandoor oven, the spices do a good job of mimicking the flavor. Use the shredded chicken on wedges of naan bread, as we have here, or in a salad or wrap. You can go a bit further, and dress it up with typical Indian condiments, like yogurt, chutney, or chopped nuts. When I make this chicken, I use a kabsa spice blend I found at a gourmet market; it's easy to make your own, or substitute turmeric, as indicated in the recipe. Tandoori pulled chicken freezes well, so you can make it ahead and have lunch or dinner at the ready.

Continue reading "Recipe for slow cooker tandoori pulled chicken" »

August 8, 2013

Recipe for zucchini, egg and goat cheese breakfast casserole {vegetarian, gluten-free}

Zucchini, egg and goat cheese breakfast casserole (for any time of day).

As a precaution, for the past few days we've taken to locking our car doors. Here in the country, we usually don't do that -- in fact, people leave their keys in the car, and the car running, in the local supermarket parking lot! -- but it's zucchini season, and we have to guard against the random zucchini deposited on the passenger seat. Yes, it happens, and nowhere -- not the porch, the front stoop, the mailbox or the car -- is safe. One of the recipes in my summer e-book, 23 Zucchini: Fast, fun, easy recipes from The Perfect Pantry kitchen, this zucchini, egg and goat cheese breakfast casserole is a favorite way to cook those gifts of zucchini from gardening friends or the farmers market. Egg and cheese casseroles are an easy go-to for busy weekdays and lazy weekends; enjoy them for breakfast, or with a green salad for lunch or supper. This is quiche without the crust, which makes it a great gluten-free main dish. (Please check out the e-book for many more ideas for cooking with zucchini. The book -- for iPad, Kindle, smart phone or computer -- is fun, inexpensive, and people are saying nice things about it.)

Continue reading "Recipe for zucchini, egg and goat cheese breakfast casserole {vegetarian, gluten-free}" »

July 21, 2013

Recipe for slow cooker Sloppy Joe beef quesadillas

Slow cooker Sloppy Joe beef quesadillas. So easy!

Some dishes will never win a beauty contest. These slow cooker Sloppy Joe beef quesadillas may not take the swimsuit competition, but oh, they are good. And, like real Sloppy Joes, they're sufficiently messy to eat. You can cook the meat ahead of time, in your slow cooker, and freeze it in portions to fill quesadillas, tacos or burritos, whenever you want them. Add something green -- chopped avocado, lettuce, cilantro leaves -- or serve them with nothing more than melted cheese, and a bit of salsa on top. Summer should be just that easy.

Continue reading "Recipe for slow cooker Sloppy Joe beef quesadillas" »

July 7, 2013

Recipe for egg and cheese casserole with broccoli, leeks, bell pepper and feta {vegetarian, gluten-free}

Breakfast, lunch or supper: egg and cheese casserole with broccoli and feta.

Why don't we cook with leeks more often? There's no denying that every egg and cheese casserole benefits from some onion undertone, but that doesn't always have to come from an actual onion. Shallots, scallions, chives, leeks: each of these alliums lends a particular pizzazz to eggs. Of all, leeks are the sweetest, the most gentle, the most subtle. And, yes, they are the most labor-intensive, thanks to an edible root that sometimes traps soil between the paper-thin layers. Really, though, leeks are easy to prepare for cooking, and they're absolutely worth the work. Trim off the green leaves, and cut off the root. Slice the leek lengthwise, halfway through. Under cold running water, peel back the layers slightly to rinse out any dirt trapped between them, then slice or dice for your recipe. Serve this broccoli, leek, red pepper and feta egg and cheese casserole for breakfast, brunch, lunch, or a light supper. It comes together in less than an hour, or you can make it ahead and store in the refrigerator for up to three days.

Continue reading "Recipe for egg and cheese casserole with broccoli, leeks, bell pepper and feta {vegetarian, gluten-free}" »

About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

Never miss a recipe

Find an ingredient, find a recipe

Shop here

  • Start your Amazon shopping here, and your purchases help support this site. Thank you.

My Photo

Find me here too


  • Syndicated on BlogHer.com
Blog powered by TypePad